Dhai Ballay

Lifestyle Parenting, Household Affairs and Cuisine corner
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Or Dhai “Barray” :vivo: I mean who calls it that?! Lol

Anyone have a tried and tested (and hopefully easy) recipe for home-made dhai bhallay?

  • The pakora things

**&
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  • The khatti/ meethi chatni thing… I’m guessing Imlii? I have a brick of tamarind… seeds? Now what?

Also, anything I can do to make it special/ different than just regular boring dhai ballay?

Thank you in advance! :bulbuli:

2

Make khattis recipe and add tarka. She was right those dari barays are a whole new level

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Dhai Ballay

:hat:

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Dhai Ballay

Soak urad/maash ki dal (the white one, skinned & split) for at least two hours. Wash and drain it off and then put it in a food processor with hara dhaniya, harri mirchi, salt, baking soda and a pinch of haldi and grind/pulse it) with water as needed to make a smooth, thick paste.

For the dahi:

I add salt, a couple of pinches of sugar and chaat masala to the yogurt and whip/beat it with a wisk. Add water for your desired consistancy, taste it and adjust your seasonings accordingly.

Heat your oil, and drop in a tablespoon or so as you would bhajiyas/pakoras about 3-5 minutes. Drain them on a paper towel and then drop them in a bowl of water for a couple of minutes, then slightly squeeze to release the water

Arrrange your “barey” in your dish and pour the yogurt mix over it, and drizzle with imli ki chutney and podina ki chutney and a smidgen of chaat masala

For the Baghar:

Heat a little bit of oil in your skillet, and add rai (mustard seeds), zeera, karri pata, and thinly sliced garlic and let it all sizzle and brown and then pour it all over your dahi barey

It’s so amazingly good!!! Let me know how it turns out

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Re: Dhai Ballay

Only tarka is missing from my bhallas will try that. Have eaten tarka bhallas at my Hydro friend’s

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Re: Dhai Ballay

Thank you!

I don’t think I’ve ever seen the tarka/ baghar!! :o Is this a Hydro thing?
Pictures?

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Re: Dhai Ballay

This is interesting, I’ve never tried it with the tarka before, I’ll be using this idea next time I make them.

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Re: Dhai Ballay

I just add little garlic paste, light salt and red chilli to mash daal when blending. Fry into pakoras, soak in water. I don’t garnish with tarka but chutney, chat masala, ground cumin powder, and chopped tomatoes.

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Re: Dhai Ballay

Probably the main difference between a tarka dhai bhallay (baray) and non tarka one is that you can eat the former as a main dish with rice or chapati! The later one is eaten as a snack.